Best Papaya Jicama And Avocado Salad Recipes

Arugula, Avocado, Papaya and Jicama Salad with Pomegranate Dressing and Tortilla Chip Croutons image

Provided by Bobby Flay

Time 15m

Yield 8 servings

Number Of Ingredients 11

1/4 cup pomegranate molasses
3 tablespoons freshly squeezed lime juice
1 tablespoon honey
Finely grated zest of 1 lime
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces baby arugula
2 ripe Hass avocados, pitted and diced
1 ripe papaya, peeled, pitted and diced
1/2 jicama, peeled and cut into juilienne
Baked tortilla chips, for topping

Steps:

Whisk together the pomegranate molasses, lime juice, honey and lime zest in a small bowl and season with salt and pepper; slowly whisk in the oil until emulsified.
Combine the arugula, avocados, papaya, jicama and some salt and pepper in a large bowl and toss to combine. Add the tortilla chips, and then pour some of the dressing around the sides of the bowl. Toss to combine, taste and add more dressing the same way if desired.

Papaya, Jicama, and Avocado Salad image

Provided by Martha Stewart

Number Of Ingredients 8

1/4 cup fresh lime juice
2 tablespoons olive oil
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 ripe papaya (about 1 1/2 pounds), peeled, seeded, and cut into 1/2-inch dice
1 jicama (about 1 pound), skinned and cut into 1/2-inch dice
1 Hass avocado (about 12 ounces), ripe but firm
1/4 cup cilantro leaves, coarsely chopped

Steps:

In a small bowl, whisk together lime juice, olive oil, salt, and pepper and set aside.
In a medium bowl, combine papaya and jicama. Cut avocado in half; remove pit and skin. Cut into 1/2-inch cubes and add to papaya and jicama. Add lime vinaigrette and toss well to combine. Add cilantro, adjust seasoning, and toss again.